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Easy-Peasy Chocolate Fudge

Published December 16, 2009 Chocolate , Gluten-Free , Peanut Butter , Wheat-Free 5 Comments

This chocolate fudge recipe originally came to me via my friend Jake’s mother, who made it in the form of refrigerator drop cookies, and they totally blew my mind as the most decadent, easy, and fast kind of cookie I’d ever encountered. Since she gave me the recipe, I’ve made them many many times, with a slew of different ingredients depending on the occasion, season, or friend I wanted to share it with. For this holiday season, I knew I wanted to have these chocolate morsels in my cookie gift boxes, but I didn’t want them to take the same form as usual. I decided to mix it up a little, and make it into fudge! Really, the recipe is exactly the same, but I poured the batter into a brownie pan and after it hardened I cut it into small squares. This way, it looks different from the other cookies I’ve been making, but tastes exactly the same as if it had been a fudgey drop cookie. Mmm.

The recipe is flexible – add whatever extra flavors or textures that you want. I can imagine it tasting delicious without the peanut butter and instead adding crushed candy canes and peppermint extract for the holiday season! Alternatively, add coffee (or espresso powder) into the hot melted chocolate and give your treats an extra energy kick. You could even add coconut extract to the recipe, and pat extra dried coconut onto the top of the fudge for a decorative snow-like treat.

Karen’s Refrigerator Fudge/Cookies Basic Ingredients:

1/4 cup Earth Balance
1/2 cup very heavy soy creamer, or other non-dairy milk (I use almond milk and then the fudge is not quite as heavy)
1 cup white sugar
1 tsp. vanilla extract
2 cups vegan semi-sweet chocolate chips
2 1/2 cups quick oats*

This time, I added:
1/2 cup smooth natural peanut butter
1/2 cup dried unsweetened coconut
1/4 cup of unsalted peanuts, for topping

If you want to make these into drop cookies, cover a baking sheet with parchment paper. If you want to make fudge, line a brownie pan with parchment paper.
Combine the Earth Balance, cream, and sugar in a two-quart saucepan. Warm over medium heat until sugar dissolves.
Remove from heat, and add vanilla and chocolate chips. Stir until the chocolate melts completely.
Fold in the oats (and if you are using them, add the peanut butter and coconut at this point too), and stir until thoroughly combined.
For cookies: Drop the batter in even, large spoonfuls onto your prepared cookie sheet and refrigerate until hardened. After they are hard, you can leave the cookies in a covered container at room temperature.
For fudge: Spread batter into your prepared brownie pan, and smooth out the top. Sprinkle extra coconut, peanuts, crushed candy canes, or whatever topping you’d like to use on the top and press it down slightly so it sticks to the fudge. Let the fudge harden in the fridge, then take it out and slice into small cubes. Like the cookies, these can be left at room temperature in a closed container until you want to eat them.

*If you want your cookies/fudge to be gluten-free, make sure you check to see if your oats are processed in the same facility as wheat or are guaranteed to be gluten-free. Alternatively, you can use quinoa flakes as a good gluten-free, and protein-packed substitute.

Decadent Chocolate Pecan Pie

Published November 29, 2009 Chocolate , Gluten-Free , Pies , Refined Sugar-Free , Wheat-Free 7 Comments

Looking for a chocolate-heaven-like dessert to serve at our Thanksgiving table, I found this Chocolate Pecan Pie recipe in Ricki Heller’s cookbook Sweet Freedom. She also has it online for free, here, but everything else I’ve tried from the book is delicious so it’s definitely worth checking the full cookbook out. The recipe wasn’t quite perfectly matched to the diverse dietary restrictions and needs that our guests (and myself) required, so I took the liberty of making a few minor changes. Simply, I switched the spelt flour in the crust recipe with an equal combination of sorghum and brown rice flours, making it gluten-free. Then, because I’m not eating refined sugars right now, I used unsweetened baking chocolate instead of the chocolate chips in the filling, and I used almond butter instead of cashew butter to adapt for one of the nut allergies. What I got was just what I was looking for: A rich, heavy, purely decadent chocolate dessert that would fulfill any chocolate addict’s cravings. It was also gorgeous, especially when cut into slices and the pecan pieces shone bright in the midst of all the dark chocolate fudge. If you are looking for a holiday dessert, or really any type of chocolate treat, this is definitely the recipe to try. I fully recommend it!

Orange Chocolate Cake

Published October 22, 2009 Cakes , Chocolate 4 Comments

My dad’s birthday was last week…or more like two weeks ago…or some time awhile ago (oops) and since I’m a graduate student now I literally have no time to bake or post new blog posts, so really I’m just very behind in posting this recipe. But I hadn’t realized it had been that long. I guess I owe a big apology to my dad and all his friends who I’m sure were checking my blog obsessively (yeah, yeah, I have about 2 readers, who am I kidding?) to see the pictures and get the recipe for this fantastically rich chocolate cake that was dense, delectable, and delicious. And very difficult to stop eating! But that was okay, because it was healthy. Healthy? Cake? Well, it had extra special ingredients that added lots of vitamins and nutrients, so it was healthy, as healthy as a chocolate birthday cake really can be.

The first fruit in the recipe was orange juice, because I wanted a citrus-blast in this chocolate confection. That taste was obvious after the first bite. However, the secret “healthy” ingredient was avocado. Yes, you read that right: Avocado. Before I added the cocoa powder, guess what color the batter was? A lovely bright green! I almost didn’t want to add the cocoa and just savor the neon color, but I knew my dad would appreciate the chocolate cake A LOT so I went for that.

I used a recipe for a chocolate cake that just happened to have avocado in it, and I found the recipe here. I simply substituted fresh orange juice instead of the water that the original recipe called for, and I got an Orange Chocolate Cake! I made an easy Dark Chocolate Ganache to go on the outside of the cake (1 pound of vegan dark chocolate, melted, then blended with plain unsweetened almond milk, then refridgerated for 4 hours till hard enough to spread) and made a quick Orange Buttercream to use as a filling between the three layers of cake and as decoration on the top. The Orange Buttercream was a variation of the Orange Buttercream recipe in Vegan Cupcakes Take Over The World, based on what I had on hand at home. I used orange extract and fresh orange juice and it was delicious.

Orange Buttercream Ingredients:
1/2 cup nonhydrogenated vegan shortening
1/2 cup nonhydrogenated vegan margarine (I used Earth Balance)
3 1/2 cups confectioners’ sugar
1 1/2 tsp. orange extract
2-5 Tblsp. fresh orange juice

For the frosting, cream together the shortening and margarine until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the orange extract, and continue creaming. Slowly add the orange juice until the frosting reaches your desired consistency, and beat for another 5-7 minutes until fluffy. Spread or pipe onto the tops of your cupcakes in whatever design you choose.

Here’s a shot of the cake, after cutting into it:

Trying-to-Be-Sonja’s Chewy Mint Chocolate Chocolate Chip Cookies

Published October 16, 2009 Chocolate , Cookies , Mint 8 Comments

One of my friends (and now classmates!), Sasha, had a birthday yesterday! Since we had a long day of student teaching and then classes of our own, I knew she was going to need some treats to keep the day fun. One of her favorite cookie recipes is the Post Punk Kitchen’s Chewy Chocolate Chocolate Chip Cookies, and one of my favorite kinds of cookies is my friend Sonja’s Mint Chocolate Cookies, so I decided to meld the two together and create Chewy Mint Chocolate Chocolate Chip Cookies. I used the PPK’s recipe (which is simple and quick!), and instead of 2 teaspoons of vanilla I used only 1 teaspoon vanilla and added 1 1/2 teaspoons of mint extract to the batter. The cookies are dark and chewy just as promised, with a strong hit of mint. They are not quite as thick as Sonja’s cookies but to my memory, they taste just as good. Mmm. They were eaten with gusto by many of our classmates and professors, and I got a big grin and hug from Sasha – which was definitely the biggest incentive for making them!

Peter Berley’s Brownies

Published September 29, 2009 Chocolate , Dessert Bars 6 Comments

Divinely moist and rich, these brownies are fantastic! They are from Peter Berley’s The Modern Vegetarian Kitchen, which a friend recommended to me months ago and I hadn’t even cracked open until now. What was I waiting for?! After baking these bars of chocolate heaven, I will definitely be utilizing Berley’s cookbook more! If you want dark, gooey, intense brownies, make these. With their crispy top and dense middle, they will satisfy any chocolate lover’s sweet tooth. If you’re looking for a gluten-free version, my absolute favorite brownie recipe is Hannah Kaminsky’s – but these ones come in at a close second.

Happy Birthday With a Kick!

Published September 25, 2009 Chocolate , Cookies 7 Comments

This birthday treat was going to be a surprise for my little brother (who, I have to admit, is not so little anymore), but I decided to let the cat out of the bag early by way of this post. My parents are visiting him this weekend, so I’m entrusting them to deliver the goodies…Jesse, if you read this, I’m sorry I didn’t get to spend your birthday with you, but I hope these cookies make up for it, till I see you next. And, I know they’re reaching you nearly a week after your birthday, but they come in good hands! I hope you enjoy them.

I got this Mexican Hot Chocolate Snickerdoodle recipe from Isa and Terri at The Post Punk Kitchen. It’s a preview recipe from their upcoming cookie cookbook which I am eagerly looking forward to seeing/baking from/tasting when it comes out in November. I didn’t have any canola oil in the house (oops!) so I substituted softened Earth Balance margarine instead. I also used only half the amount of cayenne, because I was opening a new package of it and wasn’t sure how intensely spicy it would be – I think next time I can use the full amount, the spicy kick is great. These cookies are deliciously chocolaty, thanks to the chocolate extract, and have a great crunchy exterior and melt-in-your-mouth chewy middle. The added spiciness will hopefully help dissuade my parents from eating them all on the airplane ride before the cookies reach my brother.

Rugelach

Published September 9, 2009 Chocolate , Cookies 3 Comments

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My grandmother used to make the best Rugelach; growing up, I remember visiting her once or twice a year, and the sweet cinnamon smell of the cookies would fill my senses. My dad remembers her baking them all the time when he was growing up as well. She would make them in different shapes, sometimes in the horn shape (of which Rugelach gets it’s name from), or sometimes she would roll the dough into one long log and then slice it into bite-sized pieces, like mini-cinnamon rolls. My dad also remembers her baking it in the log shape and then eating it that way, in one long cookie roll! That must have been the ultimate treat for a kid! Whatever shape you want to make them in is fine, although if you make the long roll you will have to adjust the baking time. I chose to make mine into the horn shape, which is the most labor-intensive but I find it to be the most aesthetically appealing.

The more traditionally filling is cinnamon-sugar with raisins and walnuts mixed in, so I made half of my cookies that way. But because I’m a chocolate-fiend, I filled the other half of the dough with chocolate! If you want to make a batch that is all chocolate, or all cinnamon-sugar, simply double the amount of filling ingredients listed and forget about the other type of filling ingredients.

Ingredients:
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. baking powder
1 cup Earth Balance margarine, cold
8 oz. (1 package) Tofutti vegan cream cheese
1/3 cup vegan sour cream

For Cinnamon Sugar Topping:
1/2 cup finely ground walnuts
1/2 cup golden raisins, chopped
1/2 cup granulated sugar
1 Tblsp. cinnamon
1/8 cup Earth Balance margarine, melted

For Chocolate Topping:
1 cup finely chopped semi-sweet chocolate
1/8 cup Earth Balance margarine, melted

Combine and mix the flour, sugar, and baking powder in a medium-sized bowl or in a food processor. Add the sour cream to the flour. Cut the Earth Balance and cream cheese into small pieces and cut them into the flour using a pastry cutter, or pulse with the food processor. Your dough will be creamy and a little gooey. Divide the dough into 4 equal balls, and gently flatten each into a disk shape. Wrap in plastic wrap and refrigerate the disks for 2 hours.

While the dough is chilling, you can prepare the fillings. In one small bowl, combine the sugar, cinnamon, walnuts, and golden raisins. Set aside until your dough is chilled. You can set aside your finely chopped chocolate as well.

Once the dough is ready, pre-heat your oven to 350 degrees, and line 2 cookie sheets with parchment paper. Pull out the disks of dough one at a time as you’re ready to roll it (in order to keep the dough cold and easier to work with). The dough is a little sticky, so be sure to lightly flour your work surface as well as your rolling pin. My dough was particularly soft and creamy and therefore sticky, so I placed my disk of dough in between two pieces of parchment paper and rolled over it that way. Roll each disk into a 9-inch circle.

Brush a thin layer of the melted Earth Balance on top of each disk. Evenly divide and spread the cinnamon-sugar mixture on two of the four disks, and sprinkle the chocolate pieces over the other two. Using a pizza cutter or sharp knife, cut each disk into 12 evenly sized triangular wedges. Gently pull out individual wedges and roll the dough from the widest edge towards the pointed end, so that the pointed end is on the outside. Place cookies on the prepared pans, with the triangle points stuck gently under the cookie, so that they don’t unroll during baking. Brush a bit of extra melted Earth Balance on the tops of each cookie roll. Put pans in the center racks of your oven.

Bake the rugelach for 22-23 minutes, or until lightly golden brown.

Cherry Tomato Cupcake Poppers

Published August 29, 2009 Chocolate , Cupcakes , Gluten-Free , Wheat-Free 9 Comments

It seems like everyone’s tomato plants are bursting with red ripe tomatoes of all sizes. I’ve been making lots of fresh tomato salads and sauces, and eating them plain right off the vine. What a glorious hot summer treat!

Last year, I made Tomato Cupcakes for a tomato party that I hosted at my apartment. This year, my friends Rachel, Dia, and Kelly hosted their own tomato party, but this time with a little twist; their garden was overflowing with cherry tomatoes, so it was really a Cherry Tomato Party! I’ve been super busy and didn’t feel like I had time to experiment with creating a completely new tomato-based dessert recipe, so I just adapted my Tomato Cupcake recipe from last year. Because of the cherry tomato theme, I baked these in mini cupcake tins, so they were small and cute like the tiny tomatoes that we were celebrating. I also made them gluten-free for one of the hosts.

I based my recipe on the Chocolate Gluten Freedom Cupcakes in Vegan Cupcakes Take Over The World, but I adapted the recipe to add tomato into it so it would be similar to the tomato-chocolate cake recipe from one of my favorite children’s books Thunder Cake by Patricia Polacco. In this story, a young girl visits her grandmother’s farm and is frightened by the loud thunder that she hears at the beginning of an oncoming midwest thunderstorm. She hides under the bed in fear, until her grandmother coaxes her out by the promise of baking a delicious chocolate cake. She sends the child around the farm to collect all the ingredients, and she has to count the seconds between thunder and lightning to make sure she’ll get home before the storm really hits. They bake the cake and get to eat it just as the rain starts pouring down outside their cozy farmhouse. It is a very sweet story with a sweet ending – the recipe is included in the back of the book! The secret ingredient in this cake is the tomato puree that they put into it, and I used to make this cake when I was growing up all the time (along with the Lightnight Cake from Joy of Cooking). Last year, I simply veganized it, but this year wanted to make it gluten-free as well.

Unlike many gluten-free desserts, these came out light and fluffy and you couldn’t even tell they were gluten-free. I think this had a lot to do with the tapioca flour, which I’ll be using more since I liked the outcome so much! The cakes were decidedly chocolatey and you couldn’t really taste the tomato in the batter – next time I might work on this a little bit, to see if I can get the flavor to come out a little more. The tomato paste in the frosting has a stronger taste, but it’s sweet and combines with the cream cheese nicely (bagels with cream cheese and tomatoes on top are delicious, why not in frosting form?). The idea of tomato paste in the frosting seems to put everyone off from them before they taste it, but after the first bite they are addicted – I think everyone ate at least two of these little cupcake poppers!

Gluten-Free Chocolate Tomato Cupcake Ingredients:
2 large ripe red tomatoes
1/4 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 1/4 teaspoons vanilla extract
1/4 cup tapioca flour
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Tomato Cream Cheese Frosting Ingredients:
3 oz. Tofutti cream cheese
1 Tblsp. Earth Balance margarine
3 Tblsp. tomato paste
1 1/2 cups confectioner’s sugar

Preheat oven to 350*F and line muffin tray with cupcake liners, or grease the pan well.
Blend your tomatoes in a blender or food processor. You only need 1 cup of this tomato puree, so you can measure that out and set aside.
In a measuring cup, combine almond milk and vinegar. Set aside to curdle for a few minutes.
In a large mixing bowl, combine 1 cup of tomato puree, canola oil, sugar, and vanilla extract. Mix with an electric mixer on medium speed to make sure the sugar is thoroughly combined. Add the almond milk/vinegar mixture and stir in.
In a medium bowl, combine all the flours, cocoa, baking powder, baking soda, and salt. Sift this dry mix into your wet mix. Mix on medium-high for about 2 minutes. It’s important to mix really well and you don’t have to worry about over-mixing because there is no gluten.
Fill cupcake tins a little over three-quarters full. These won’t rise as much as traditional cupcakes so you can fill them a little more than usual.
If you use a regular muffin tin, then bake for 20-23 minutes. If you used a mini muffin pan, bake for 10-13 minutes, until a toothpick or knife inserted through the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

To make the frosting, beat the cream cheese and margarine together with an electric mixer on medium speed until creamy and smooth. Add the tomato paste and continue beating. You can add more or less tomato paste, depending on your flavor preference. Add the confectioner’s sugar into the bowl a quarter cup at a time, beating well in between each addition. When smooth, you can spread the frosting onto the tops of your cupcakes. I topped mine with some cherry tomato stems.

Peanut Butter Swirl Brownies

Published August 22, 2009 Chocolate , Dessert Bars , Peanut Butter 7 Comments

Now, I know you all know about my peanut butter obsession. I put it on nearly everything. But one thing I hadn’t combined it with before was brownies. Of course I’ve combined it with chocolate (in cake, cupcakes, and in ice cream), but not in chewy fudgy brownie form. Truly Appalling.

I immediately set out to remedy this awful fact. I looked at endless recipes online and in my large vegan cookbook collection, tried to come up with my own favorite brownie recipe, and worried over how I would add the peanut butter – it could be fully incorporated into the brownie batter for a double-whammy rich gooey brownie, it could be a completely separate layer on top (cake-like? a heavy frosting?), or I could swirl it in to partly incorporate it. After many nights staying up way too late obsessively researching vegan brownies, I realized I had the perfect Peanut Butter Swirl Brownie recipe right in front of me the whole time. Lois Dieterly’s Sinfully Vegan is a never-fail cookbook that has many types of brownies in it, and low-and-behold, she has a Peanut Butter Twist Brownie recipe! They are easy and the prep work goes quickly. I was especially impressed that this recipe doesn’t call for any oil! Dieterly has subbed applesauce into the batter, and the brownies still retain an incredibly rich and chewy texture. I know they have peanut butter on top and plenty of sugar in every layer, so they are not void of fat, but the applesauce made me feel like they were a little healthier…And they certainly satisfied my chocolate-peanut butter fix. The peanut butter mixture gets swirled into the brownie batter so it is somewhat incorporated, but still leaves a lovely sweet peanut butter layer on top after baking, so you can taste all the parts on their own.

I changed the recipe very slightly because I didn’t want to use tofu. I’ve printed my adapted recipe below.

Brownie Batter Ingredients:
1 1/3 cups granulated sweetener
3/4 cup applesauce (preferably organic)
2 Tblsp. water
2 tsp. ground flax seeds
1/2 cup water
2 tsp. vanilla
1 1/3 cups unbleached white flour
3/4 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup vegan chocolate chips

Peanut Butter Topping:
1/2 cup all natural smooth peanut butter
1/2 cup pure maple syrup
1/3 cup unbleached white flour

Preheat oven to 350 F. Coat an 8×8-inch square baking dish with nonstick cooking spray.
Stir together granulated sweetener, applesauce, and 2 Tablespoons water in a medium size bowl. In a small cup, mix ground flax seeds with 1/2 cup water. Add to applesauce mixture and stir to combine. Add vanilla to this mixture.
In another small bowl, combine flour, cocoa, baking powder, and salt. Add applesauce mixture to flour mixture. Stir just to combine and pour into prepared pan. Place peanut butter, maple syrup, and flour into a blender or food processor.
Process until smooth. Drop by spoonfuls onto brownie batter. Using a knife, swirl the peanut butter into the brownie batter (be careful not to mix completely).
Bake for 40-45 minutes for chewy brownies.
Allow to cool before serving.

Cherry Chocolate Amaretto Crunch Ice Cream

Published August 14, 2009 Almond , Chocolate , Gluten-Free , Ice Cream , Wheat-Free 2 Comments

It’s been hot here in Bay Area these past few weeks. Let’s be honest, I’ve experienced some terribly hot temperatures on the East Coast and in the Southern United States, and I’ve certainly heard about the hot temperatures that grace many other countries. But I’m a born and raised Bay Area Native, and my blood is definitely accustomed to our coastal cool foggy mornings and blue-sky-but-still-need-a-light-sweatshirt afternoons. Don’t get me wrong; I love to wear my summer dresses and I’m much happier with flip-flops on my feet than a pair of close-toed shoes. But I don’t happen to live in a year-round hot climate, like many non-Californians often think we do (once, when I was in high school and was traveling, I was asked if I “surf to school”…I chose to ignore that, because aside from any logistical nightmares about carrying your homework on your surfboard through white-capped waves, and how to change clothes from your wetsuit to something cute and fashionable to impress all your high school cliques, I’ve never been on a surfboard in my life).

Warmish temperatures is what my summer is made up of. But, we also get a few weeks of hot sun in August, and there is usually a few weeks of intense heat in September just after school starts, taunting students out of the classroom and onto the playground, or older youth to cut class and go sit in the nearby park or drive out to the beach. However, while this is what I’m used to, I’m reveling in our rare summer heat right now, and making as much ice cream as possible while the heat lasts. Because that is the most sane way to cope with it, and it’s a little painful to think about turning the oven on during the afternoon or evening.

My friend Sasha told me that one of her favorite ice cream flavors is chocolate cherry, and I was having dinner at her house, so I decided to make that for her and her housemates! I used the basic chocolate ice cream recipe from The Vegan Scoop as my base, but I added chopped fresh cherries at the end. This was the second ice cream I’ve made with a purely soymilk base, and I was disappointed with the cream’s thinness before freezing. I probably will not be making any more soy ice creams, but in the future I’ll be adapting recipes from this book to use other non-dairy alternatives. I added a few ingredients to thicken it up (extra dark chocolate melted in!) and Amaretto Liqueur and almond extract to give more body and a flavor kick. I also threw in some chocolate chips at the end with the cherries so there was a nice crunch in every bite. I forgot that adding alcohol would make the ice cream freeze a lot slower, and didn’t account for that time difference when prepping the ice cream; We ended up eating slightly melty ice cream, but it tasted delicious even if the texture wasn’t perfect. I re-froze the left overs and when I checked the next morning, the ice cream had a much harder texture…So if you choose to use this recipe, I would make sure to leave it in the freezer overnight before eating.

Ice Cream Base Ingredients:
1 cup soymilk, divided
2 Tblsp. arrowroot powder
2 cups soy creamer
3/4 cup sugar
1/4 cup cocoa powder
3/4 cup semisweet dark chocolate chips
2 tsp. vanilla extract

Mix Ins:
1 1/2 cups fresh pitted and chopped cherries
1 cup vegan chocolate chips or chunks
2 Tblsp. Amaretto Liqueur
1/2 tsp. almond extract

In a small bowl, combine 1/4 cup soymilk with arrowroot powder and set aside.
Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa powder, and chocolate chips in a saucepan. Stirring frequently over low heat, melt chocolate chips, then bring to a boil. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours (or stick in the freezer for 30 minutes to speed up the process…You want it cold, not frozen, so make sure to monitor your mixture if you choose to do this). When thoroughly chilled, mix in your Amaretto and almond extract. Then, freeze according to your ice cream maker’s instructions.
In the last few minutes of churning in your ice cream maker, add your chopped cherries and remaining cup of chocolate chips. Freeze overnight, or until hardened, in an airtight container.

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